Name: Pesarattu
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Skin-on, whole green lentils (sabut moong dal) - 2 cups; Uncooked white rice - 1 cup; Green chile peppers - 5; Fresh ginger root, peeled - 1 (1/2 inch) piece; Cumin seeds - 1 tablespoon; Salt to taste - 1 tablespoon; Cooking spray - 1 tablespoon; Chopped onion (Optional) - 6 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pesarattu

1. Skin-on, whole green lentils (sabut moong dal) - 2 cups

2. Uncooked white rice - 1 cup

3. Green chile peppers - 5

4. Fresh ginger root, peeled - 1 (1/2 inch) piece

5. Cumin seeds - 1 tablespoon

6. Salt to taste - 1 tablespoon

7. Cooking spray - 1 tablespoon

8. Chopped onion (Optional) - 6 tablespoons

How to cook deliciously - Pesarattu

1. Stage

Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.

2. Stage

Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.

3. Stage

Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.